Charred Green Vegetables with Poached Egg


The breakfast of champions looks a lot like this charred green vegetables and poached egg recipe that well known chef, Liam Tomlin, created. Keep reading if this recipe looks like one that you would like to recreate!

Sesame Seed Dressing

75ml White Sesame Seeds

85ml Tahini

60ml Mirin

60ml Rice Wine Vinegar

45ml Sesame Oil

45ml Vegetable oil

45ml Castor Sugar

40ml Soy Sauce (Kikkoman recommended)

20ml Hot Mustard 

2 pinch Garlic powder

2 pinch Ground White Pepper

2 pinch Dashi Powder (optional)

Warm Water


Preheat the oven to 150˚C.

Once the oven has reached temperature, toast the Sesame Seeds for 25minutes, tossing regularly until deep golden brown in colour.

Leave to cool.


Place the sesame seeds into a food processor and blend to a coarse powder.

Add all the remaining ingredients and blend until a smooth and creamy sauce has formed. The warm water should be slowly added in quantities to reach own preference of consistency.


Charred Green Vegetables

15ml vegetable oil

100g bean sprouts

2 Handful Shallots, sliced and deep-fried

1 Tablespoon toasted Sesame Seeds


Freshly ground Pepper

2 Sliced spring onions

300g Blanched Green Vegetables (Green Beans, Sugar Snaps, Edamame Beans)


Heat a non-stick pan over a high heat until smoking, then drizzled with some vegetable oil. 

Toss the vegetables into the hot pan and do not stir too regularly as you want to allow a char to form on the vegetables. Once the vegetables have obtained a deep golden-brown colour, add the deep-fried shallots and spring onions. Season with salt and freshly ground pepper.


Poached Egg

4 Large Eggs

2 tablespoons white wine vinegar

1L Water


Pour the water into a wide based saucepan so that the water is about 5cm deep, bring to the boil. Then reduce the heat to a gentle simmer and add the white wine vinegar.

Crack each egg into its own small bowl, stir the water with a spoon so the water forms a whirlpool in the centre of the pot then gently drop the egg into the centre and leave to cook for 4 minutes, remove from the water with a slotted spoon and pat dry with kitchen towel and season with salt and pepper.



Spoon the sesame seed dressing at the bottom of the plate and using a spoon place charred green vegetables on top of it, place the poached egg on the vegetables and drizzle some chilli oil over the dish to finish.


The Recipe was created by Liam Tomlin

Liam Tomlin was born in Dublin, where his career as a chef began at the age of 14. He gained experience in some of I Europe’s finest kitchens, before moving to Australia in 1991. … The author of two well-respected books, BANC and Season to Taste, Liam is proud to publish his third in South Africa.

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